Prepare the soup base: In a slow cooker, combine chicken, wild rice, broth, water, carrots, celery, onion, garlic, thyme, parsley, rosemary, salt, and pepper.

Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and the rice is cooked.

Shred the chicken: Remove the chicken, shred it using two forks, and return it to the slow cooker.

Make the creamy base: In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes. Slowly whisk in heavy cream or milk until smooth and thickened.

Combine: Stir the creamy mixture into the slow cooker and let cook for another 15-20 minutes until the soup thickens.

Serve: Enjoy warm with crusty bread!